Gingered Citrus Shaker Pie

• 1 lemon, Meyer preferred
• 2 oranges, Clementine preferred
• 10 key limes
• 1 12 cups turbinado sugar or 1 12 cups brown sugar
• 1 tablespoon ginger paste, sweetened (or 2 T for a stronger flavor)
• 4 eggs
• 1 double crust pie crust

1. Slice all the fruit as thin as possible, removing any seeds.
2. Add the ginger paste (I use 2T Gourmet Garden ginger spice blend).
3. Add the sugar.
4. Allow to sit and blend for several hours, preferably overnight, stirring occasionally.
5. Preheat the oven to 400.
6. Beat the eggs well, until light and frothy.
7. Blend the eggs into the sugar-fruit mixture.
8. Prepare the crust and place the bottom in the pie pan.
9. Pour the filling mixture into the pan.
10. It will be soupy.
11. Make slits in the top pie crust and seal together with the bottom.
12. Lightly brush with water and sprinkle with sugar.
13. Cover the edges with a pie crust shield or aluminum foil.
14. Bake for 30 minutes, or until the crust has a nice golden color.
15. Remove from the oven and allow to cool completely before slicing.
16. I think this pie tastes better the longer it sits: it's a great 2nd-day pie.
17. Preparation time includes MINIMUM time for the fruit-sugar blend to macerate.
18. To make your own sweet ginger paste:.
19. Grate 1-2 T ginger
20. Add 1/2 t sugar or honey.
21. mash and blend together.
22. Add a few drops of citrus juice to assist in creating a paste.

lemon, oranges, limes, turbinado sugar, ginger paste, eggs, crust pie crust

Taken from www.food.com/recipe/gingered-citrus-shaker-pie-291750 (may not work)